Chicken Pot Pie Pocket
Chicken Pot Pie Pocket. A chicken pot pie inside a pizza dough crust for a new twist.
Servings: 6 Servings
Calories: 385kcal
Equipment
- Sauce Pan
- Rolling Pin
- 9 x 13 Baking Sheet
Ingredients
- 1 1/2 Lbs Pizza Dough
- 1 Bags (12 oz) Mixed Vegetables, Frozen
- 1 Can (10 1/2 oz) Cream of Chicken Soup, Condensed
- 1 Cup Milk
- 2 Cups Cooked Chicken, Chopped
Instructions
- Preheat oven to 400°.
- In a medium sauce pan, mix the vegetables, soup, milk and chicken. Heat on medium until warm.
- While the vegetable/soup aka filling mixture is heating up. Roll out the pizza dough to about 18" x 14". Doesn't have to be perfectly measured.
- Cut the pizza dough into 6 sections. Again, doesn't have to be perfect unless you absolutely have to have them ALL the exact same size.
- Spoon the filling onto the middle of each section. Divided accordingly. If you do not prefer as much filling, use more dough to make more pockets.
- Fold over the dough and pinch or fold to close one side. The filling might leak out, this is ok. **If you prefer, pinch all sides.
- Place pockets on a greased/sprayed cookie sheet. Bake at 400° for 15-18 minutes.
- Remove from oven when done, let cool for 10 minutes. **If desired, sprinkle shredded cheese on top while cooling. SERVE.
Notes
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
Nutrition
Calories: 385kcal | Carbohydrates: 56g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 865mg | Potassium: 125mg | Fiber: 2g | Sugar: 9g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg